Apple Fennel Salad

Apple Fennel Salad

At the farmers market this week, I got my hands on some yummy New York Honeycrisp apples, a family favorite. They were crunchy and sweet, just how we like them, so I decided to make a crunchy salad with them, pairing them with fennel and seasonal clementine. This is a great lunch salad or side salad with dinner!

  • Prep Time: 10 minutes
  • Allergens: Tree Nuts
  • Servings: 2


  • 1 large Honeycrisp apple (unpeeled, thinly sliced)
  • 1 cup fennel bulb (thinly sliced)
  • 1 clementine (peeled, wedged)
  • 1 medium shallot (peeled, diced small)
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/3 cup walnut pieces (toasted, salted)
  • 1/4 cup rosemary (finely chopped)
  • 1 tablespoon extra virgin olive oil (plus more for drizzling)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)


  1. On mandoline or using knife, slice apple and fennel bulb into thin strips.

  2. In medium bowl, toss together apple, fennel, shallot, clementine, lemon juice, walnuts, and rosemary. 

  3. Drizzle in 1 tablespoon olive oil, then gently fold to combine. 

  4. Season to taste with salt and pepper.

  5. Serve among 4 large plates and drizzle extra-virgin olive oil over each.